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Strawberry Syrup

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Strawberry Syrup
Makes about 3 (16 ounce) pints

Beyond traditional uses, this tasty syrup can be used to create edible designs on dessert plates. Just pour some syrup into a sealable plastic bag. Seal the bag, removing air, and cut off one corner to make a spout, then surround your dessert with fanciful designs.

You will need:


8 cups strawberries (about 4 1-lb containers)
3 cups water, divided
1 strip (2-inches) lemon peel
2-1/2 cup sugar
3-1/2 cup corn syrup
2 Tbsp lemon juice
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) WASH, stem and crush strawberries. Combine strawberries, 1-1/2 cups water and lemon peel in medium saucepot. Simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth.
3.) COMBINE sugar and 1-1/2 cups water in a medium saucepot. Bring to 260ºF (adjust for altitude). Add strawberry juice and corn syrup to sugar syrup. Boil 4 minutes. Stir in lemon juice.
4.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Half Recipe

Makes about 3 (8 oz) half pints

You will need:


4 cups strawberries (about 2 1-lb containers)
1-1/2 cups water, divided
1 strip (1-inch) lemon peel
1-1/4 cup sugar
1-3/4 cup corn syrup
1 Tbsp lemon juice 
3 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) WASH, stem and crush strawberries. Combine strawberries, 3/4 cup water and lemon peel in medium saucepot. Simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth.
3.) COMBINE sugar and 3/4 cups water in a medium saucepot. Bring to 260ºF (adjust for altitude). Add strawberry juice and corn syrup to sugar syrup. Boil 4 minutes. Stir in lemon juice.
4.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.